Shrimp and Fennel Crostini

1. 1

   Coat a large saute pan with extra-virgin olive oil.

2. 2

   Add the 3 smashed garlic cloves and the crushed red pepper and bring to a medium heat.

3. 3

   When the garlic is brown and very aromatic remove the garlic and discard.

4. 4

   It has fulfilled its garlic destiny.

5. 5

   Add the fennel, season with salt, and saute for 3 to 4 minutes or until the fennel is wilted and soft but does not have any color.

6. 6

   Add the shrimp and white wine and season with salt.

7. 7

   Saute for 1 to 2 minutes or until the wine has evaporated.

8. 8

   Taste for seasoning and add salt if needed.

9. 9

   Reserve.

10. 10

    Toast or grill each piece of bread and rub with the whole garlic clove.

11. 11

    Drizzle each toast generously with extra-virgin olive oil and top with the shrimp/fennel mixture.

12. 12

    Garnish with fennel fronds.

13. 13

    Serve warm or at room temperature.

14. 14

    Try not to eat them all yourself.

* Per serving · 4 servings · Values may vary.

No additional tips available.